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Ingredients
| olive oil: 3 Tbl |
| garlic: 50 cloves (peeled) |
| chicken legs: 6 legs (halved) |
| parsley (chopped): 1/2 cup (fresh) |
| celery (chopped): 1/2 cup |
| dried tarragon (leaves): 1 tsp |
| salt: 1 Tbl |
| white pepper (ground): 1 tsp |
| allspice: 1/2 tsp |
| ground cinnamon: 1/4 tsp |
| white wine: 1 1/2 cups |
Chicken and Garlic Stew
Credit: AllRecipes
User rating:
"Don't let the name of this fool you - it is elegant enough for dinner guests. I've made several slight revisions over the years. I prefer skinless, boneless chicken breasts for the health value, and I do a single layer in a 'bring to the table' shallow baking dish. Suggestion: Spread the soft garlic cloves on some crusty bread, like butter. The flavor is not overpowering!"
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Prep Time
min -
Cook Time
min -
Servings
6 serving(s)
Tags
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Place olive oil in a heavy oven-safe Dutch oven which can be tightly covered. Add 1/3 of the chicken, garlic, parsley, celery leaves, tarragon, salt, white pepper, allspice, cinnamon and dry white wine. Mix. Repeat two more times.
- Cover pot tightly and place in preheated oven, cook for about 1 1/4 hours. The chicken will not be brown, but moist and succulent. If desired, serve with crusty bread to mop up the sauce.